Apricot Almond Torte

Ingredients

• 3 large eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 cup ground almonds, toasted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1-1/2 cups heavy whipping cream, whipped
• frosting:
• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon almond extract
• 1-1/2 cups heavy whipping cream, whipped
• 1 jar (10 to 12 ounces) apricot preserves
• 1/2 cup slivered almonds, toasted

Directions

1. Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla on high speed until thick and lemon-colored. Combine flour, almonds, baking powder and salt; gradually fold into egg mixture alternately with the whipped cream.
2. Transfer to 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 22-28 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in extract. Fold in whipped cream.
4. Cut each cake horizontally into 2 layers. Place 1 layer on a serving plate; spread with 1 cup frosting. Top with another cake layer; spread with half the preserves. Repeat layers. Frost side of cake; decorate the top edge with remaining frosting. Sprinkle with almonds.

Nutrition Facts

1 piece: 546 calories, 25g fat (12g saturated fat), 115mg cholesterol, 284mg sodium, 75g carbohydrate (51g sugars, 2g fiber), 8g protein.